Guest Post: Negroni Recipe for Fourth of July

Happy Fourth of July! Today we're sharing a perfect summer cocktail recipe from Anthony, a captain at Eataly's Manzo restaurant, who has worked in the NYC restaurant industry for 11 years.

After a long day of pounding the sweltering pavement, nothing can satiate the thirst of your impending fate than a refreshing libation. You're in luck! I have just the thing. Its origins lie in the Florentine grandeur of high society of the late 1820s coupled with a modern day Sicilian alcoholic's (this guy right here) know-how and boozy repertoire. This cocktail will make you the envy of all you serve it to and a legend in your time. Introducing...

  The Barone Negroni

• 1/2 oz Aperol
• 1/2 oz Campari
• 1 oz Glorious Gin of NY
• 1 oz Contrato Rosso vermouth
• 1 drpr.  Cherrywood bark vanilla
• Bitters

Instructions:

• Combine all ingredients in pint glass full of ice and stir like a proper lady or gentleman. Never shake! Ever!
• Strain into a rocks glass half full of ice or with a trendy single large ice cube.
• Garnish with the largest orange twist you could make (use a veggie peeler for effect)
• Sip as you stir for best results.

Check out Anthony's blog at dontblogwithyourmouthfull.blogspot.com.

Summer is here! 5 Rooftops to Celebrate the Season

Leslie, who runs Harri's social media, shares a few of her favorite NYC rooftop bars. Press Lounge at the Ink48 Hotel Hell's Kitchen 653 11th Ave, New York, NY 10036

Excellent, unobstructed views of the Hudson River and the city from the west side of Manhattan. The glass balcony makes it feel like you’re floating above the buildings below. Very spacious indoors and out on the roof. Grab a seat by reflecting pool or lounge chairs and toast that summer is finally here! Dressy casual, business casual attire recommended.

Salon de Ning at the Peninsula Hotel Midtown East 700 Fifth Ave, New York, NY 10019

One of my absolute favorite rooftops in the city! Decorated in 1930s Shanghai splendor, Salon de Ning is a beautiful and timeless place. East meets West in the finest manner. Lounge indoors or outside on these plush seats while you enjoy sipping on fine wine or a cool, creative cocktail.  Also a perfect date spot!

The Treehouse Bar at David Burke Kitchen SoHo 23 Grand Street, New York NY 10013

Great place to grab daytime drinks! The “island” vibe is soothing and relaxing.  Try the cocktails; they give quite a punch and are every bit refreshing.  Even in the hottest temperatures, there’s always a breeze and pockets of cool shade.

Jimmy at the James SoHo 15 Thompson Street, New York, NY 10013

Smallest and coziest of all the rooftops, but there’s a pool! That’s only for hotel guests, but you can still lounge around it and take in the spectacular city views from downtown.  There are lots of wines and spirits to choose from - the cocktail list is also impressive and quite potent.

Refinery Hotel Rooftop Midtown West 63 W 38th St, New York, NY 10018

The newest of the five, this cool Midtown oasis is open 365 days a year! You’ll enjoy two different scenes when you sit indoors or outdoors. I like how it makes you feel like you’re hanging out on your own private patio. Sound intimate? Make new friends over unique cocktail creations and talk about the start of summer.

Now raise your glasses and toast to the best season of the year!

Team Harri Tries Salt Block Cooking

Over the weekend, Brian purchased an exciting  new cooking tool: a 9x9x2 block of pink Himalayan salt.

Salt blocks come in all different shapes and sizes, and can be used for both cooking and serving. Brian headed down to The Meadow on Hudson St. in the West Village to purchase his. He also purchased the book Salt Block Cooking by Mark Bitterman which contained tips on handling, cooking and cleaning with a salt block as well as a ton of recipes.

For his first salt block cooking experiment he made Seared Scallops & Pancetta Wrapped Shrimp with a Thai Lime Dipping Sauce.

'Cooking with a salt block is definitely a bit testy. Before you can even start cooking, it takes close to an hour just to heat up. There are tons of tips and tricks to make sure that you're heating the block properly and on food preparation. The block heats to about 500 degrees, so you're basically just searing anything you cook on it. Some of the things that I would recommend are:'

• Make sure you purchase a high quality block of salt. Same as buying a pan, if you spend a little more money it'll provide a better cooking experience and last longer.
• Read about it before you use it. There are tons of little tips about heating, cleaning, cooking, etc. that will ensure your salt block will have a longer lifespan.
• Be patient. It takes a long time to heat up and it's a very different cooking experience, so be sure you're prepared to dedicate yourself to spending a decent amount of time in the kitchen.

Needless to say, the food turned out excellent. 'It'll take a bit getting used to, but I'm excited to use the salt block much more often for cooking. It just adds such incredible flavor to a dish,' says Brian.

Have you ever cooked with a Salt Block before? Let us know and be sure to add Salt Block Cooking to your skills on your Harri Profile (and even upload a few pictures!).

Harri's Summer Sangria Recipe

With Father's Day Weekend coming up, the Harri Team got all hot and bothered when Brian, Harri's Marketplace Manager, started talking about making a fresh brew of sangria to celebrate the holiday.

The second he started talking, we knew we needed to share the recipe! Check out Brian's White Summer Sangria Recipe below.

  Ingredients:

• 1 750ml bottle of crisp white wine (Sauvignon Blanc or Pinot Grigio)
• 1 200ml bottle Fever-Tree Tonic
• 1/2 cup Hendrick's Gin
• 2 Gala Apples
• 1 Orange
• 2 Peaches
• 2 Pears
• 1 Lemons
• 1 Limes
• 1 handful of Blackberries (about 10)

Directions:

1. Cut the fruit into slices (bite-sized works best - because let's get real, eating the fruit is the best part) and place into a pitcher.
2. Pour in the wine and stir with a wooden spoon.
3. Add the Hendrick's and stir (add more or less based on how boozy you want it to be).
4. Pour in the tonic and lightly stir.
5. Let sit in a refrigerator for 4 hours.

NOTE: If you want to let the sangria soak overnight, be sure to add the tonic, peaches and blackberries only 4 hours before serving in order to maintain the best quality.

Happy Father's Day! And don't forget that sangria is made for sharing (even though we wouldn't complain about having a whole jug to ourselves).

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Harri's Back of House Portfolio Fair at Ramen.Co

What better way to start your Saturday than by sprucing up your new Harri Portfolio and eating free ramen burgers? Over the weekend, Harri hosted the first (of many) Back of House Portfolio Fair at Ramen.Co.

Members who attended the workshop received a brief overview of the new Harri Portfolio, received a ton of helpful tips on how to stand out from the crowd, took brand new profile pictures, and even got to work one-on-one with the Harri Team to update their Portfolio on the spot!

To recap, everyone who attended learned that with the new Harri Portfolio you can:

• Upload a media gallery of up to 30 images & videos (and even include a text description)
• Copy & Paste your unique Portfolio URL to apply for jobs outside of Harri
• Use our sharing tools to easily show off to your colleagues, friends, and family on Facebook, Twitter, LinkedIn, Pinterest and via Email

The successful afternoon left Harri Members full of portfolio quick tips and ramen burgers.  We're already preparing for the next Portfolio Fair, so be sure to follow us on Facebook & Twitter to stay in the loop!